Creamy Pesto Pasta with Chicken and Broccoli

$5.48 recipe / $1.37 serving
by Beth Moncel
4.84 from 73 votes
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I’m all about the quick skillet meals because, let’s face it, sometimes after a long day of work you don’t really want to cook anything… but you still gotta eat. This super quick Creamy Pesto Pasta with Chicken and Broccoli combines the vibrant flavors of basil pesto with tangy cream cheese to make a deliciously rich sauce to smother the pasta, chicken, and broccoli. The pesto provides all the garlic and herbal flavor needed, so there’s no need to even dice an onion, mince garlic, or measure any herbs and spices—it’s already in the sauce! The whole dish cooks very quickly so you can have this one on the dinner table in about 30 minutes.

Creamy pesto pasta with chicken and broccoli in the skillet, viewed from above

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Can I Use a Different Pasta Shape?

Yep! Any short shaped pasta, like penne, rotini, or even macaroni will work fine for this recipe. You can use a longer type pasta, like fettuccine or linguine, but it’s a little harder to stir chunky ingredients, like the chicken and broccoli, into long pasta. Sometimes breaking it in half before cooking can help.

What Kind of Pesto Do You Use?

I used basil pesto from ALDI for this recipe because it’s super affordable. If you don’t have an ALDI store near you, Classico brand pesto and Barilla brand pesto also tend to be very affordable. 

Can I Substitute the Cream Cheese?

If you’re not into cream cheese, you can make a similar creamy sauce by substituting the cream cheese with about a ½ cup heavy cream, or replace both the chicken broth and cream cheese with 1 cup half and half. The sauce will be nice and creamy, but it won’t have that tangy cream cheese flavor that some people are not a fan of. You may need to add a pinch or two of salt at the end if you’re skipping the chicken broth.

Make it a Vegetarian Creamy Pesto Pasta

This Creamy Pesto Pasta can easily be made vegetarian. Just use a little extra broccoli, substitute vegetable broth for the chicken broth, and you’re good to go!

Front view of a bowl of creamy pesto pasta with chicken and broccoli, a fork lifting one bite

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Creamy Pesto Pasta with Chicken and Broccoli

4.84 from 73 votes
A super fast creamy pesto sauce drenches tender pasta, chicken breast, and broccoli for an easy weeknight dinner.
Author: Beth Moncel
A bowl full of creamy pesto pasta with chicken and broccoli, a black fork on the side
Servings 4
Prep 5 minutes
Cook 20 minutes
Total 25 minutes

Ingredients

  • 8 oz. bow tie pasta ($0.67)
  • 8 oz. frozen broccoli florets ($1.00)
  • 1 Tbsp olive oil ($0.12)
  • 1 lb. boneless, skinless chicken breast ($2.49)
  • 1/3 cup basil pesto ($0.73)
  • 1/2 cup chicken broth ($0.07)
  • 4 oz. cream cheese ($0.40)
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Instructions 

  • Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil just until the pasta is tender, but still slightly firm in the center (7-8 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 2-3 more minutes, or until the broccoli is tender. Drain the pasta and broccoli in a colander.
  • While the pasta is cooking, cut the chicken breast into ½-inch pieces. Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and continue to cook until the outside of the chicken pieces are white, but they're still tender in the center (they will continue to cook as more ingredients are added).
  • Add the chicken broth to the skillet with the chicken and allow it to heat through. Once hot, add the cream cheese (cut into small pieces) and pesto. Continue to stir and cook until the cream cheese has melted and created a smooth, creamy sauce with the pesto and chicken broth.
  • Finally, add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce. If the sauce becomes too dry or thick, add another splash of chicken broth to loosen it up. Serve hot.

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Nutrition

Serving: 1ServingCalories: 606.33kcalCarbohydrates: 53.58gProtein: 37.18gFat: 28.33gSodium: 725.78mgFiber: 7.15g
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How to Use Your Leftover Pesto

Not sure what to do with the rest of the jar of pesto? Try these recipes:

How to Make Creamy Pesto Pasta with Chicken and Broccoli – Step by Step Photos

Bring a pot of water to a boil for the pasta. Once boiling, add 8oz. bowtie pasta and continue to boil for 7-8 minutes, or just until it’s tender with a little firmness in the center. Add ½ lb. frozen broccoli florets and continue to cook for 2-3 minutes more or just until the broccoli is tender. Drain the pasta and broccoli in a colander.

Diced chicken breast on an orange cutting board

While the pasta and broccoli are cooking, cut one pound of boneless, skinless chicken breast into ½-inch chunks.

Broth being poured into a skillet with cooked chicken pieces.

Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add the diced chicken and cook for about 2-3 minutes, or until the chicken is white on the outside, but still slightly tender inside (it will continue to cook as more ingredients are added). Add ½ cup chicken broth to the skillet and allow it to heat through.

pesto and cream cheese added to the skillet with the chicken and broth

Add 4oz. cream cheese (cut into small chunks) and ⅓ cup basil pesto to the skillet. 

Smooth and creamy pesto sauce in the skillet

Stir and cook over medium heat until the cream cheese has melted and created a smooth sauce with the pesto and broth. The cream cheese might look a little chunky as it’s melting, but keep stirring and cooking, it will smooth out once fully melted.

Finished creamy pesto pasta with chicken and broccoli in the skillet with a spatula

Finally, add the cooked and drained pasta and broccoli to the skillet and stir until it is all coated in the creamy pesto sauce. If the sauce becomes too dry or too thick, add another splash of chicken broth to loosen it up.

A bowl full of creamy pesto pasta with chicken and broccoli, a black fork on the side

And that’s that! So easy! If you like ranch flavored foods, I think this tangy, garlicky sauce almost tastes ranch-like. So yum!

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Comments

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  1. Great midweek meal , seriously tasty recipe. Used cream cheese with garlic and chives . Will add this to my favourites , cheers

  2. To be honest, I was skeptical of the use of cream cheese BUT it turned out CREAMY and delish! Will definitely make again. I threw some carrots chopped into the pasta too to add a sweet edge and it was perfect. Thank you for the quick yummy recipe!

  3. This recipe is my number one easy/quick meal. If you want to up the meat and really make the meal easy, skip the raw breast and sub in a half rotisserie chicken. A lot of grocery stores sell them at loss leader prices, so for a few cents more you can get a breast, leg, and thigh.

  4. I used mini farfalle and a can of chickpeas instead of chicken. The small sizes made it easy to grab everything on a fork. I also used 4 oz fresh spinach instead of broccoli. A sprinkle of crushed red pepper on top is great too.

  5. I don’t have frozen broccoli right now, do you think that frozen asparagus would work? I have all the other ingredients so I’m hopeful someone thinks it would be an acceptable substitute!

  6. It sounds delicious. Is there an alternative to pesto? or would another pesto flavor work if I don’t have basil?

  7. Had tons of flavor. Blandness a lot of times comes from lack of sodium in the dish which brings out all the flavors. I added a good amount of salt to the sauteing chicken in the beginning. Amazing recipe.

    1. Made my entire family happy! It tastes wonderful and I have a toddler and 2 preteens! Everyone loved itย 

  8. I added a lemon and bacon to this ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

  9. Not sure what I did wrong, maybe I didnโ€™t put enough pesto in, but it ended up rather bland for me, would appreciate any help to make it more flavourful, other people seem to really love it.

    1. Pesto can vary from brand to brand, so maybe adding a little more would help. :)

  10. Just made this but subbed tempeh for the chicken and it was delicious!!!! Great recipe so fast and easy!

  11. We just did this recipe subbing the chicken for mushrooms!
    It’s great but I think we’ll add some frozen carrots and peas as well next time

  12. i love soya food and thanks for this post i like this information please provide few more information about this post veg meat